Miso Mayo Sriracha Short Ribs

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Another recipe for last minute cooking. This is written for short ribs, but should work for other cuts too! (Flank, Skirt…etc.)

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Ingredients

• 1 1/2 lbs bone-in flanken style short ribs or 1 lb boneless sliced to 1/2 inch thickness

• 1/4 cup Miso

• 3 tbsp Mayonnaise

• 2 tbsp Rice Vinegar

• 1 tbsp Sriracha

Optional:

• Scallions for toppings

What’s Next:

1. Mix the ingredients for the marinade sauce together.

2. Lightly season the short ribs with salt and place in a mixing bowl or baking sheet.

3. Spoon over all except 3 tbsp of marinade over to the short ribs. Mix well and coat the short ribs evenly with marinade

4. Heat a cast iron pan under medium-high heat with 2 tsp of oil. Cook the ribs on 1 side, undisturbed until deep dark brown, 2-3 minutes. Then flip to the other side for another 2 minutes.

5. Let rest for 5-10 minutes. Then serve the short ribs with the extra marinade previously set aside.

Easy Savoury Flank Steak

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No time? No problem. This recipe requires no marinating. Get a nice piece of flank steak, sear to your liking and drizzle with the savoury sauce!

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Ingredients:

• 1 1/2 lb Flank Steak

• 1/4 cup Mirin

• 1/4 cup Soy Sauce

• 1 tbsp Rice vinegar

• 1 tbsp Sriracha or Sambal Oelek

• 2 tbsp of Brown or Palm sugar

• 2 tsp of Sesame Oil

Optional:

• Sesame seeds or chopped scallions as toppings

What’s Next:

1. Season the flank steak with salt and pepper, set aside in room temperature for 30 minutes. Mix all the ingredients for the marinade together, set aside.

2. Preheat the cast iron pan with medium high heat with 1 tbsp of oil. Sear the flank steak on both sides to your liking. Depending on the thickness of the steak, may take from 8 to 12 minutes.

3. Remove the steak from the pan and let rest for 10-15 minutes before slicing thinly. Place the steak on a deep dish and pour the marinade over. Dig in after 5-10 minutes!

Red Wine & Soy Braised Short Ribs

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The most effortless and tenderest short ribs ever!

Get a good piece of short rib, and you can’t mess this one up!

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Required Equipments:

• Dutch Oven / Deep pot

Ingredients:

• 2 tbsp Oil

• 2 lbs Short Ribs, thick cut, in 2 inch by 2 inch (Either bone in or boneless are ok)

• 1 1/2 inch Ginger, sliced

• 8 Garlic cloves, crushed

• 1 Onion, thick sliced

• 1 1/2 cup Dry Red Wine

• 1/2 cup Mirin

• 1/3 cup Soy Sauce

• 1/4 cup Brown / Palm Sugar

• 1 tbsp Fish Sauce

Optional:

• If you don’t have Mirin, Chinese cooking rice wine should be a fine substitute

• If you have carrots or other firm root veggies, it’d be delicious to throw them in half way through the 3 hour braising process as well

• Scallions, garnish

What’s Next:

1. Season the short ribs with salt and pepper. Drizzle 2 tbsp of oil into the dutch oven over medium heat. Carefully place all the short ribs pieces into dutch oven and brown each side, 6-8 minutes per side. Remove the short ribs to a plate.

2. Add all the onion, ginger and garlic into the same dutch oven over low heat (do not wash the dutch oven!). Let the onion sweat slowly so it doesn’t burn.

3. After onion, ginger and garlic are lightly browned and fragrant, add in red wine and let simmer for 3-5 minutes.

4. Add mirin, soy sauce, brown sugar, fish sauce and 1 1/2 to 2 cups of water into the dutch oven, mix well. Carefully place the short ribs pieces back into the pot. Make sure the liquid cover at least 80% of the height of the short ribs, if not totally submerged. Bring the liquids to a light simmer on low heat.

5. Cover the pan with lid and let braise for about 3 hours. Check occasionally and flip the short ribs sides around to make sure it’s evenly coated with sauce. Top up with water occasionally if needed.

6. When the short ribs is very fork tender and shreds very easily, they are ready for the dinner table!

Sukiyaki Beef

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This is what I do when I have leftover beef slices and am feeling lazy!

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Ingredients:

• 1/2 lbs of Beef Slices

• 1/4 cup Mirin

• 1/4 cup Soy sauce (May vary depending on how salty your soy sauce is)

• 1 tbsp Sugar

Optional:

• 1 Onion, thinly sliced (highly recommended!! the texture and flavor are both amazing)

• 3 tbsp Sake

What’s Next:

1. Add soy sauce, mirin, sugar and sake if you’re using, into a small sauce pan on medium low heat. If you’re not using sake, you’ll probably want to add a bit more soy sauce and mirin for the liquid volume. Bring to light simmer and taste to adjust flavor to your liking. This is why I love this recipe, the sauce is completely based on your liking, can’t do wrong!

2. If you’re using onion, add the onions now, spread them evenly across the pan. Make sure that all the onions are submerged. If not, add equal portions of soy sauce, mirin (and sake if you’re using)

3. Cook until the onions have softened, turn the heat down to low so it’s just a light simmer. Add the beef slices and mix well into the sauce and onions. Make sure the beef slices are 80% submerged.

4. Stir occasionally to make sure the beef slices are cook through and no longer pink. Serve over rice or eat as is!

Soy Ginger Braised Short Rib

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This is one of the most time consuming recipes here, but I promise it’s worth it!

What you’ll get in the end of the 3 hours is juicy, fall off the bone short ribs.

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Ingredients:

• 3 lbs Flanken style short ribs (Korean BBQ style)

• 1 tbsp OIl

• 1 1/2 inch Ginger, thinly sliced

• 4 Garlic cloves, crushed

• 1/2 lbs of shiitake mushrooms, stems chopped and cap sliced

• 6 Scallions, whites chopped, green parts thinly sliced

• 1/2 cup Soy sauce

• 1/2 cup Sake (if you don’t have this, Chinese Rice Wine should be ok too)

• 1/4 cup Brown Sugar

• 2 cups Chicken or Beef Broth (if you don’t have this, water would be fine)

Optional:

• Cinnamon

• White Pepper Powder

• 1-2 Onions, sliced

Required Equipment:

• Dutch Oven or large pot that’s oven safe

What’s Next:

1. You can step 2 to 7 up to 2 days ahead of time. For best results, start at least 4 hours before you’d like to serve.

2. Put a rack in the lower part of the oven, preheat to 325 degrees

3. Heat up the dutch oven with low heat, add 1 tbsp of oil

4. Season the short ribs with salt and pepper, sear both sides in the dutch oven until brown. You’ll likely have to do 1/3 or 1/2 of the short ribs at a time, work in separate batches. Transfer the ribs to a plate. Drain all but 1 tbsp of drippings from pot

5. Add shiitake stems, white parts of scallions, garlic, ginger into the pot. Cook and stir occasionally until fragrant.

6. Add broth / water, soy sauce, sake / rice wine and brown sugar (and cinnamon if you’re adding) into the pot. Bring to a simmer

7. Return the ribs back to the pot, in as few layer as possible. Try to make sure all ribs are submerged in liquid. Cover the pot with lid and braise in oven for 2 hours. Check occasionally to make sure the ribs stay submerged and not too much liquid has evaporated

8. Let the pot cool slightly for 20 minutes. Pour the liquids from the pot into a small bowl. Short cut here is to wait until the bowl has cooled down significantly, then put into fridge until all the fat has solidified. Remove the fat then pour the broth back to the pot. Cover, chill and let rest for at least 3 hours

9. 20 minutes before you’re ready to serve. Return the pot back to the stove, reheat under low-medium heat. Add rest of the mushrooms and onions into the pot, if there’s not enough liquid to submerge, add some additional broth/water and let simmer for 20 minutes. Serve when the ribs have been fully reheated and onions and mushrooms are cooked through!